To be the perfect hostess, I advise you not to start on the champagne before your guests arrive. If you’re anything like me, a few glasses of fizz will make you forget what’s in the oven and think that a cocktail of Baileys and grappa will be delicious (it’s not). When all your guests are fed and watered, then you can let your hair down. kathryn from london bakes
Add finely chopped, fresh herbs to sweet pie crust recipes for an unexpected flavor boost. I love adding rosemary or thyme to mine, as they pair particularly well with Fall and Winter fruits.
kasey from turntable kitchen
if unsure of guests dietary needs, i recommend having at least 1 gluten-free & 1 vegetarian option. For instance; deviled eggs as an appetizer, salad, potato dish, serve rice crackers in a separate basket, labeled gluten-free with the cheese plate, shrimp cocktail, etc.
lisa from with style & grace
When cooking a holiday meal, I plan it out as if it’s a vacation itinerary,
beginning with meal time and working my way backward, to ensure that each step is completed in a timely manner and that each piece of dinner is completed on time.
cassie from bake your day
I love the holidays. But they are never as calm or quiet or stress-free as we’d like. this year , i am making a list of ten things that make me happy as a reminder to focus on those things as much as possible. Little things, like a mug of tea on a grey day or a small bunch of flowers every week or taking a walk in the evening or remembering to buy fresh citrus to enjoy.
Somehow, if I feel organized in my cooking, everything else falls into place. As the holidays approach, I take a look at my calendar and each week plan 1-3 items to cook or bake. Freezer friendly items first, more perishable items closer to the date they are needed. alison from this homemade life
freeze a bag of cranberries and toss a few in your holiday cocktails for an easy and festive garnish. They look especially lovely bobbing around a champagne flute.
kimberley from the year in food
I bake so much during the holidays that even though I stockpile ingredients, it never fails I’ll run out of something & not realize it. It’s during these times I turn to kitchen substitution. One of my current favorites is baking powder substitute. Simply whisk together 1 ½ teaspoons baking soda with 1 ½ teaspoons cream of tarter to make baking powder. This has saved my baking hide more often than I should admit! kristen from dine and dish
My tip to holiday sanity is to be organized in the kitchen.
yossy from apartment 2b baking co.
When cooking for a large group, plan ahead. Write down prep & cook times and group them together. Things that cook with the same temperature can go in the oven together.
julie from table for two blog